Time 5m Yield 8 servings Number Of Ingredients 3 Steps:
In a large bowl, sift the confectioner’s sugar, then the unsweetened cocoa, to get rid of any lumps. Stir in the powdered milk, and whisk well until everything is combined. Add mini marshmallows to the container, if desired. This can be kept in the pantry for 6 months.
Time 5m Number Of Ingredients 5 Steps:
Combine all ingredients in a large bowl. Transfer to an airtight container and store for up to 6 months. To make a mug of hot chocolate: combine 1/2 cup mix with 3/4 cup of hot water or milk in a mug, stir well until frothy and well-combined.
Time 30m Yield 80 Number Of Ingredients 4 Steps:
Sift together the powdered milk, non-dairy creamer, powdered sugar and instant chocolate drink mix. Store in air tight containers or glass jars for gift giving. To use: Add 3 to 4 tablespoons of mix to 1 cup of water. Add a dash of cinnamon if desired.
Time 5m Yield 1 serving. Number Of Ingredients 4 Steps:
In a large bowl, combine the first four ingredients; mix well. Store in an airtight container. Yield: 17 cups., To prepare hot chocolate: Place 1/4 cup mix in a mug; stir in 3/4 cup boiling water until blended.
Yield Makes 5 3/4 cups dry mix or 92 eight-ounce servings Number Of Ingredients 4 Steps:
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container. For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
Time 10m Yield 16 Number Of Ingredients 4 Steps:
Mix milk powder, sugar, cocoa, and salt together in a bowl. Transfer mix to an airtight container.
Time 45m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Place milk and half-and-half in a saucepan and heat to a simmer over medium heat. Meanwhile, stir together the cocoa powder, sugar, and cinnamon. A few teaspoons at a time, stir the hot milk into the cocoa mixture to make a smooth paste. Scrape the cocoa mixture into the saucepan with the milk and simmer 2 minutes; do not let it boil. Stir in the vanilla and keep warm in a thermos. Pour into small serving cups and place 4 mini-marshmallows on each serving or spritz them with whipped cream. Serve immediately. Make the marshmallows: Combine the water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and boil to “soft-ball” stage, or about 235 degrees F. Meanwhile, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let sponge. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Cover a sheet pan with parchment paper then sprinkle it with powdered sugar. Pour the marshmallow onto the pan and spread it out. Let cool about 2 hours then with a pair of scissors dipped in cornstarch, cut out football shapes.
Time 9m Yield 20 serving(s) Number Of Ingredients 5 Steps:
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk. Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!
